No Such Thing as Too Many Spices (or Shoes)

With Purim over, we turn our attention to Passover. I have been meaning to tackle the black hole known as my spice rack for ages. I easily have over fifty, and I’m pretty sure that’s excessive, even for me.

The Before Photos:

Let the Reaping Begin:

My goal here is to pare down to the necessities, and some “nice-to-haves.” For the purposes of this post, I’m defining spices as ground seasonings. I am not including anything liquid or whole, such as seeds – I’ll save that for another post. As always, this list should be customized and personalized to fit your needs.

Must-Haves:

Salt (I have kosher salt, sea salt, table salt, and pink salt; but really, kosher salt and sea salt are all you need).

Ground black pepper (I prefer a medium grind).

Granulated garlic

Granulated onion

Sweet paprika

Cinnamon

Dried parsley (a girl needs her shortcuts!)

Ground mustard (mustard

powder)

Splurge: Pereg-brand Mixed Spices for Chicken* (I use this on EVERYTHING, though I usually make my own spice mixes – this is the exception to the rule).